Chocolate Terrine

An elegant dessert worthy of a fine restaurant takes just minutes to prepare. Be sure to make the terrine a day before you plan to serve it so you'll have adequate time to chill it and its raspberry sauce thoroughly.

Chocolate Terrine
Chocolate Terrine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 13

    oz (410 g) bittersweet chocolate, coarsely chopped

  • 4

    oz (125 g) butter, at room temperature

  • 4

    egg yolks

  • 2 1/2

    oz (75 g) confectioner's sugar

  • 1/2

    tsp ground cinnamon

  • 2

    cups (500 ml) heavy cream, chilled

  • 2-3

    drops vanilla

  • Berry Sauce

  • 1

    cup (125 g) raspberries

  • 4

    tbsp confectioner's sugar

  • 1

    tbsp orange juice

Directions

Melt chocolate in double boiler or microwave. Add butter and stir until smooth. In a large bowl, using electric mixer on medium to high speed, beat the egg yolks with the confectioners' sugar and cinnamon until foamy. beat in the chocolate mixture; set aside to cool. In a mixing bowl, whip the cream; add the vanilla extract and continue to whip until the cream forms soft peaks. Fold it into the chocolate mixture. Line an 11-inch (28 cm) cake mold with waxed paper and pour in the batter. Cover and refrigerate for 12-24 hours. To make the sauce, in a food processor, puree the raspberries. Pass through a fine meshed sieve into a bowl; discard the seeds. Stir in the sugar and the orange juice. Cover and refrigerate. To serve, unmold. Serve sliced, with the sauce.

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